Broccoli Rabe With White Beans and Cheddar Breadcrumbs
Broccoli rabe and creamy white beans drizzled with olive oil, roasted for just 5 minutes in the oven, and topped with cheesy breadcrumbs is not only delicious, but it’s a foolproof formula for making any vegetable irresistible. Here’s what you do next time you’re not sure what to do with that bunch of kale, head of broccoli, or whole butternut squash that’s been sitting on your counter: Season generously with olive oil and salt, roast in the oven until tender, and top with some combination of cheese and crispy, toasted panko. It’s like a deconstructed, healthy vegetable gratin that you can make in under a half hour.
It’s a particularly wonderful application for broccoli rabe (also called rapini), which has a bitter, peppery flavor that needs a little extra love to make it palatable. Once it’s been tamed a bit, the flavor is among my favorites of the green vegetables.
How to cook broccoli rabe
Broccoli rabe can be sautéed, steamed, roasted, or cooked like any other vegetable. It just needs to be cooked (raw broccoli rabe is not delicious). I find roasting to be the absolute easiest way to cook it; you can make a lot at one time on a sheet pan, and it only takes 5 minutes at 425℉.
Simply toss the broccoli rabe with your favorite seasonings (olive oil, salt, pepper, and red pepper flakes are my go-to), arrange on a sheet pan, and roast for 5 minutes at 425℉.
Broccoli rabe serving suggestions
Serve this roasted broccoli rabe as a side dish, or on top of olive-oil drenched toast, in a bowl of pasta with Parmesan cheese (or this whole-wheat pasta recipe), and on the side of roast chicken. For an easy one-pan meal, heat the oven to 425℉, arrange chicken on a sheet pan and cook, adding broccoli rabe to the pan for the last 5-8 minutes of cooking. Add a baked potato wrapped in foil to the oven at the same time as the chicken and you’ve got a complete meal.
More favorite vegetable recipes:
- Marinated Grilled Vegetables On Charred Bread With Whipped Feta
- Roasted Winter Squash With Creamy, Crunchy Toppings
- Balsamic Glazed Brussels Sprouts With Parmesan-Walnut Topping
How to make Broccoli Rabe with White Beans and Cheddar Breadcrumbs
Arrange the broccoli rabe and cannellini beans on a large sheet pan. Drizzle with olive oil, season with salt, pepper, and ½ tsp red pepper flakes. Toss gently; taste a bean and adjust seasonings. Roast the broccoli rabe mixture for 5 minutes, until tender, bright green, and slightly crisp on the edges.
Meanwhile, make the Cheddar breadcrumbs: Add butter and garlic to a small skillet and heat over medium-low. Stir in fresh breadcrumbs or panko and toast until deeply golden-brown, stirring frequently, 3-5 minute. Keep an eye on them, they can burn easily!
After broccoli rabe has been roasted, scatter with the Cheddar breadcrumbs (breaking apart any large clusters) and serve.
Broccoli Rabe With White Beans and Cheddar Breadcrumbs
Recipe details
- 2 servings
- Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
Comments
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Yum! The cheddar breadcrumbs look amazing!